Asparagus ‘N’ Shrimp With Angel Hair

• 3 ounces uncooked angel hair pasta
• 1/2 pound uncooked shrimp (16-20 per pound), peeled and deveined
• 1/4 teaspoon salt
• 1/8 teaspoon crushed red pepper flakes
• 2 tablespoons olive oil, divided
• 8 fresh asparagus spears, trimmed and cut into 2-inch pieces
• 1/2 cup sliced fresh mushrooms
• 1/4 cup chopped seeded tomato, peeled
• 4 garlic cloves, minced
• 2 teaspoons chopped green onion
• 1/2 cup white wine or chicken broth
• 1-1/2 teaspoons minced fresh basil
• 1-1/2 teaspoons minced fresh oregano
• 1-1/2 teaspoons minced fresh parsley
• 1-1/2 teaspoons minced fresh thyme
• 1/4 cup grated Parmesan cheese
• Lemon wedges

1. Cook pasta according to package directions. Meanwhile, sprinkle shrimp with salt and pepper flakes. In a large skillet or wok, heat 1 tablespoon oil over medium-high heat. Add shrimp; stir-fry until pink, 2-3 minutes. Remove; keep warm.
2. In same skillet, stir-fry the next 5 ingredients in remaining oil until vegetables are crisp-tender, about 5 minutes. Add wine and seasonings. Return shrimp to pan.
3. Drain pasta; add to shrimp mixture and toss gently. Cook and stir until heated through, 1-2 minutes. Sprinkle with Parmesan cheese. Serve with lemon wedges.

angel hair pasta, shrimp, salt, red pepper, olive oil, mushrooms, tomato, garlic, green onion, white wine, fresh basil, fresh oregano, parsley, thyme, parmesan cheese, lemon wedges

Taken from www.tasteofhome.com/recipes/asparagus-n-shrimp-with-angel-hair/ (may not work)